Grape Rosemary Focaccia
(goes great with cheese appetizers or chicken kebabos)
- 1 1/3 Cups warm tap water
- 1 tsp instant yeast or active dry yeast (not "rapid rise")
- 3 1/2 cups unbleached all purpose flour
- 1 tsp salt
- 1-2 tsp finely chopped fresh rosemary leaves
- 4 TBSP unsalted butter, melted, divided
- 1 1/2 cups seedless red grapes
- 2 TBSP sugar
- sea salt for sprinkling
Preparation time 8mins
Adapted from google.com
1. Combine water, yeast, flour, salt, rosemary and 3 TBSP of butter in the work bowl of a food processor and process until a rough ball forms. To knead dough, continue to process for 30 seconds longer.
2. Spray a large bowl with nonstick cooking spray. Shape the dough into a rough ball and place it in the bowl. Cover the bowl with plastic wrap and let it stand in a warm draft-free spot until it has more than doubled in size, 4-5 hours.
3. Spray a 15 1/2 by 10 1/2 inch rimmed baking sheet with cooking spray. Turn the dough into the pan (it will deflate) and gently press it into pan so it reaches the edges of teh pan. Loosely cover teh dough with plastic wrap, and let it stand in a warm, draft free spot until it is puffy and almost doubled in size, about 11 1/2 hrs.
4. Preheat the oven to 425 degrees.
5. Press grapes into the dough at 1 inch intervals. Drizzle remaining tablespoon of melted butter over dough, letting some collect in grape indentations. Sprinkle the sugar and sea salt, to taste over the dough.
6. Bake until the focaccia is golden brown, 25-30 minutes. Use a large spatula to remove it from the pan and slide it onto a wire rack to cool. Serve warm or at room temp.